This idea for this recipe originated from the fish department at Whole Foods; think his name was Ted. We were impressed by the potential Asian fusion elements of the recipe. Over the past several years this recipe has been refined at Cafe 1853 and we have enjoyed sharing it with our by invitation only guests to consistently positive reviews. The freshest and highest quality ingredients, along with the arts of searing, deglazing and precise timing produces a result that will amaze even the most discerning palates. By the way, White King Salmon in our opinion is the best of the best but sometimes a little hard to find; we get ours at Gemini Seafood in Issaquah from "Jimbo" fresh from his fishing buddies in Alaska http://www.geminifish.com/ Strongly suggest that you prep everything in advance in order to keep pace with the process. Break out a special bottle of wine with this one! From RJ Kirk with Cafe 1853, Enjoy!
The Stars (in order of appearance): Ginger Powder, Red Pepper Flakes, Salt (light prep for Salmon), Sesame Oil (to prep pan), Alaskan Troll Caught White King Salmon (1 lb), Ginger (3 tbsp julienned ), Green Onion (3 chopped - some reserved as garnish), Baby Bok Choy (3 diced stalk portion here), Red Bell Pepper (1/2 chopped), Sake (~1 cup), White Miso (3 heaping tbsp), Soy Sauce (3 splashes) Judy Fu's Hot Oil (1/2 tsp or to taste), Savoy Cabbage (1/3 head) & Baby Bok Shoy (sliced leaf portion). Supporting Cast: Basmati Rice (per instructions and desired quantity).
